Tasmanian Mountain Pepperleaf grows in the wet forests of southern NSW, south east Australia and Tasmania. The green leaves are used like ‘pepper’ and the purple berries are used like a strong, hot ‘chilli’ flavour in cooking. Aroma of the Australian bushland, paperbark and herbs.
Use as you would like any other pepper.
Add to spice mixes, savoury hot pots, marinades and other culinary creations.
Tasmanian Mountain Pepper leaf and berries have a very strong anticrobial activity against common food born human pathogens, bacteria, yeasts and moulds. Mountain Pepperleaf contains Polygodial (an aromatic compound), which gives the fragrant spicy hot flavour profile and rainforest aroma.
The Mountain pepper leaf contains strong antioxidants, vitamin E, lutein, zinc, magnesium, calcium and iron.
Antioxidants can help to prevent common diseases like Alzheimer's, cardiovascular disease, diabetes and cancer.
Lutein is important for eye health and the prevention of macular degeneration.